Ingredients
1 Hokkaido pumpkin (keep the peel)
1 red onion
1 red chili
add more according to taste
2 can tomato paste (2x140 g / 2x5 oz)
1-2 potatoes, medium sized
1 leek
1 parsley root
1.5 l chicken stock (6 cups) - optional
2 tbsp lemon juice
2 tbsp apple vinegar (can be omitted)
1 tsp sugar - optional
1 tsp dried thyme
1 tsp paprika
2-3 tsp salt
2.5 dl heavy cream (1 cup) - optional
Instructions
Clean all the vegetables and coarsely chopped them; the Hokkaido is divided and the seeds removed with a spoon. Coarsely cut the Hokkaido with the peel still on. Remember to save the seeds.
Remove the worst pumpkin meat from the seeds and bake them in the oven at 200 C (400 F) for about 20-30 minutes or until they are crisp. They are later used for topping.
In a large saucepan; heat up some vegetable oil and fry the red chili, tomato paste and onions for a couple of minutes.
Now add the rest of the ingredients except the heavy cream.
Let it all simmer/cook under medium heat until the pumpkin and potatoes and tender. This takes about 30-40 minutes.
Use a hand blender to blend all the ingredients into a nice and smooth soup.
Under low heat, add the heavy cream and stir in the soup.
Now it is time to evaluate the consistency of the soup. If you think, it is too thin let it simmer some longer time. If you think it is too thick, add some more water.
Make sure the soup has a good consistency and that it is hot. Serve it with the baked pumpkin seeds and some freshly baked bread.
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